6 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 teaspoon dried minced onion
1 teaspoon dried basil
2 cloves garlic pepper
1 teaspoon dried thyme
1 pinch ground black pepper
1 teaspoon ground cayenne pepper
2 teaspoons paprika
salt and pepper to taste
2 (15 ounce) cans whole peeled tomatoes, drained
1 (10.75 ounce) can condensed tomato soup
1 gallon water
In a large pot over medium heat, mix together the oil, onion, basil, garlic pepper, thyme, black pepper, cayenne pepper, paprika, salt, and pepper according to package instructions. Add the potatoes and cook over medium heat until potato is tender, approximately 3 minutes. Mix together enough chicken broth to cover them all and simmer until just tender, about 30 minutes.
Stir chicken into pot with tomato soup and water to bring to a boil. Reduce heat to medium, add potatoes, and simmer for 1 to 2 minutes. Mix together with broth and chicken.